Pemmican Recipes

Pemmican is a traditional and nutritious Native American food made from dried meat, usually beef or bison, mixed with rendered fat and sometimes dried berries.

Here are five variations of pemmican recipes using different meats – Beef, Buffalo, and Salmon. Most of the recipes say to refrigerate, while the last one does not. Traditionally, the Native North Americans made pemmican long before refrigeration existed, other than winter cold, ice, and snow.

Pemican was a way to preserve meat for extended times.

Be sure to check out the page on How to Make Pemmican before attempting to make these scrumptious pemmican recipes.

About Pemmican Recipes

Pemmican is a highly versatile and customizable food, so feel free to adjust ingredient quantities to suit your taste preferences. These recipes provide a basic framework for creating nutritious and energy-dense pemmican variations.

Some people suggest using some salt on the meat before you dry it to help preserve the meat. You don’t need a lot. This option is yours to make. You can also add salt when mixing the ingredients together, as most of these recipes suggest.

Pemmican bars on a wood cutting board. Just made from pemmican recipes.
Homemade Pemmican
Photo from Art of Manliness

About the photo. It’s not often I will link to another website, but they have some good info and pictures for making pemmican.

Traditional Beef Pemmican

Ingredients

  • 1-pound lean beef, thinly sliced
  • 1 cup rendered beef tallow
  • 1/2 cup dried berries (e.g., cranberries or blueberries)
  • Salt to taste

Instructions

  1. Prepare the Beef
    • Dry the beef slices thoroughly using a dehydrator or an oven at a low temperature until they are fully dehydrated.
  2. Grind the Meat
    • Grind the dried beef slices into a powder using a food processor or mortar and pestle.
  3. Combine Ingredients
    • In a bowl, mix the powdered beef with dried berries and a pinch of salt.
  4. Add Rendered Fat
    • Gradually add melted and cooled beef tallow to the mixture until it forms a pliable consistency.
  5. Shape into Bars
    • Press the mixture into a mold or shape it into bars using your hands.
  6. Allow to Set
    • Let the pemmican bars cool and set in the refrigerator.

Bison and Fruit Pemmican

Ingredients

  • 1-pound lean bison meat, thinly sliced
  • 1 cup rendered bison fat
  • 1/2 cup mixed dried fruits (e.g., cherries, raisins, apricots)
  • Salt to taste

Instructions

  1. Prepare the Bison
    • Dehydrate the bison slices until fully dried.
  2. Grind and Mix
    • Grind the dried bison slices and mix them with dried fruits and salt.
  3. Incorporate Bison Fat
    • Slowly incorporate melted and cooled bison fat into the mixture until well combined.
  4. Shape and Cool
    • Shape the mixture into bars or rounds and allow them to cool in the refrigerator.

Almond and Coconut Pemmican

Ingredients

  • 1-pound lean beef, thinly sliced
  • 1 cup rendered beef tallow
  • 1/2 cup almonds, finely chopped
  • 1/4 cup shredded coconut
  • Salt to taste

Instructions

  1. Dehydrate the Beef
    • Dehydrate the beef slices until fully dried.
  2. Grind and Mix
    • Grind the dried beef slices and mix them with chopped almonds, shredded coconut, and salt.
  3. Incorporate Tallow
    • Gradually add melted and cooled beef tallow to the mixture until it forms a cohesive blend.
  4. Shape and Set
    • Shape the mixture into bars or balls and allow them to set in the refrigerator.

Salmon Pemmican

Ingredients

  • 1-pound smoked salmon, flaked
  • 1 cup rendered fish fat (e.g., salmon fat or lard)
  • 1/4 cup dried seaweed, crumbled
  • Salt to taste

Instructions

  1. Prepare the Salmon
    • Flake the smoked salmon into small pieces.
  2. Combine Ingredients
    • Mix the flaked salmon with crumbled dried seaweed and a pinch of salt.
  3. Add Fish Fat
    • Slowly add melted and cooled fish fat to the mixture, ensuring even distribution.
  4. Shape and Chill
    • Shape the mixture into bars or rounds and chill in the refrigerator until set.

No-Refrigeration Pemmican with Coconut

Ingredients

  • 1-pound lean beef, thinly sliced
  • 1 cup rendered beef tallow
  • 1/2 cup dried cranberries
  • 1/4 cup unsweetened shredded coconut
  • Salt to taste

Instructions

  1. Prepare the Beef
    • Dehydrate the beef slices until fully dried. You can use a dehydrator or an oven at a low temperature.
  2. Grind and Mix
    • Grind the dried beef slices into a powder and mix it with dried cranberries, shredded coconut, and salt.
  3. Incorporate Tallow
    • Gradually add melted and cooled beef tallow to the mixture. Stir well to ensure even distribution.
  4. Shape into Bars
    • Press the mixture into a mold or shape it into bars using your hands.
  5. Allow to Set
    • Allow the pemmican bars to cool and set at room temperature.

This recipe uses dried cranberries and shredded coconut to add a touch of sweetness and flavor to the traditional pemmican. The combination of beef, tallow, and dried fruits provides a balanced and energy-dense snack that doesn’t require refrigeration. Store these pemmican bars in a cool, dry place for long-term storage.

Keep in mind that the absence of refrigeration may affect the shelf life, especially in warmer conditions. It’s advisable to store the pemmican in airtight containers or vacuum-sealed bags to protect it from moisture and potential spoilage.

More Articles and Recipes For You

How To Make Pemmican – You’ll learn interesting facts about making pemmican and more pemmican recipes, too.

Dehydrating Meat for Jerky – You must dehydrate the meat for pemmican first.

Cuts of Beef For Jerky – which cut do you like best?

Making Ground Meat Jerky – There are tips and recipes for ground meat jerky if you like this option.